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Title: Interactions of bovine serum albumin with mucin during pH cycling
Authors: Lampridis, Dimitrios
Supervisors: Zinoviadou, Kyriaki
Subjects LC: Academic theses
Food - Composition
Food - Biotechnology
Keywords: Mucin
Bovine meat
pH values
Physicochemical characteristics
Issue Date: 1-Sep-2022
Publisher: Perrotis College
Cardiff Metropolitan University
Abstract: The aim of this study was to characterize the diverse molecular interactions in a model system consisting of mucin which is the main viscosity enhancer of biological fluids, and BSA in a pH range of 5-9 and in various ratios of 10:0, 8:2, 6:4, 5:5, 4:6, 2:8, 0:10 of the 2 components. The mixture of mucin and BSA in a ratio of 8:2 (w/w) under acidic pH 5 led to form visible aggregates explaining also the separation of the 2 phases. At pH values of 7 and 9 the mucin redissolved due to the existence of electrostatic interactions. The viscosity of the mixtures decreased with increasing shear rate regardless of the pH value and the ratio of the 2 components in the mixture. The findings of this study highlighted the importance of understanding the physicochemical basis of the food system followed in special diets and the importance of regulating the functionality of these food systems.
Description: Includes bibliographical references, illustrations, and graphs.
MSc in New Food Product and Business Development
Length: 39 pages
Type: Thesis
Publication Status: Not published
Repository: HUB
Restrictions: All rights reserved
Attribution-NonCommercial 4.0 International
Language: en
Appears in Collections:Theses

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